Vegan Meringue (Aquafaba) | ENLIGHTENED DECADENCE
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- Опубліковано 27 тра 2016
- The brine from canned chick peas (aquafaba) make a remarkable meringue. Aquafaba loosely translates to bean water. In this recipe, I show you how to use aquafaba to make vegan meringue. Finally, a vegan ingredient that exactly mimics a foamed egg white. Use this recipe for anything from meringue cookies, classic French macarons, pies and cakes. Stay tuned for more recipes from Enlightened Decadence featuring aquafaba.
Ingredients
1 Can 398ml Chick Peas, drained and brine reserved.
½ Cup Cane Sugar
Directions
1. Drain the chick peas over a bowl. Reserve the chick pea water for this recipe. Save the chick peas for use in another recipe, or for your lunch.
2. In a saucepan over medium heat, bring the chick pea water to a soft boil and simmer for 5 minutes to reduce the water.
3. Measure out 1/2 cup cane sugar and add it to the hot chick pea water. Stir until dissolved.
4. Remove the chick pea mixture from the heat and cool in the fridge for 3-5 hours or overnight. The longer it sits in the fridge the better it works.
5. In a stand mixer, or with a handheld mixer, beat the cooled chick pea mixture on high for 5-10 minutes. A stand mixer will whip the mixture half as fast. After 5-10 minutes, the mixture will foam nicely and hold stiff peaks. It looks and tastes like meringue!
Use wherever you need foamed egg whites.
Enjoy!
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Enlightened Decadence shows you how to prepare delicious and thoughtful vegan recipes at home that everyone can enjoy. You don’t need to be a vegan to enjoy vegan foods! Give it a try, you won’t be disappointed
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Wonderful video. Can't wait for you to upload the ASMR version ;)
It's up ;)
And thank you!
+ENLIGHTENED DECADENCE yay!
good channel...i love it so much...cos im vegetarian n no egg no gluten...haha
Thank you so much! I'm happy you enjoy it :)
how long and at what temperature do you have to bake the meringues?~ very good video btw!! :D
Hi Rae! Yo will want to pipe them in roughly the 1-1.5" and bake at 250'F for 60 minutes or until the meringies are hard on the outside, but not golden or browned. Note that they may retain a small amount of tackiness when you remove them from the oven; allowing them to cool for about 5 minutes will firm them up completely :)
Hi! I was just wondering why do you have to cook the aquafaba? Can't you just use it directly from the can?
Petite Sweets You certainly can, but heating it will allow the cane sugar to dissolve entirely for smoother texture :)
I see :) Thanks so much for the reply!
oh dear :/ I tried making it and it kinda failed😭 it whipped up really nicely:) but after its been in the oven for a few minutes, they all melted together:/ all thats left was melted sugar, it was no longer foamy:( I did add 2 tsp of matcha powder, could that be the cause? or could it be because my aqua faba was too dilute, so I should reduce it more? someone help😩
Well don't feel too bad because that happened to me, too...I've been non stop experimenting with Aqua Faba and haven't found a way to make cocoa/matcha powders work! The meringue bakes up well on its own when baked in small dollops/pipings or as is on a lemon meringue pie. You can try to reduce it more, but I've just not yet been able to make it work when it's mixed with other powders.
Try a bit of cream of tartar to help it foam up more. And let me know if you happen to find some way to make it work. I'm sorry I can't be of much help here at this time :( but I stay positive ;)
+ENLIGHTENED DECADENCE. thanks for replying😄😄😄 yepyep I'll try to make them again soon:) thanks for the encouragement!
+ENLIGHTENED DECADENCE oh yes the meringue before baked tasted reaaaaal good haha I would probably make the matcha meringue again without baking it, and use it to top pies!!!😊
This surly can't be good for you